One thing to note - I do this recipe below with the skillet or I can do the entire thing in my crockpot as it will sear and be able to brown the beef. The skillet method does produce more flavor and it’s my preferred non-vacation method.

Initial Cook in Skillet:

15-20 Minutes or less

5-6 hours Slow Cooker or Less

Prep:

Cut up 2 to 4 shallots and mince

Cut up 1 large onion

Cut up potatoes.

How to:

In the large skillet I use a generous smattering of olive oil to coat the pan.

On high heat I then combine the chopped onion and shallots into the pan and start to get it hot.

I then add in 2-3 teaspoons of minced garlic into the mixture and get that mixed in.

Next I add the stew beef in and season it with the Bosari sprinkled over the top generously.

Next I crush two beef bouillon cubes and add them into the mixture.

Moving the stew beef and mixture around I then sprinkle flour as the juices and onions cook down and move around to coat.

I would say I do 1-2 teaspoons of flour and then make sure everything is browned and seared.

With the crock pot on high I pour over everything from the skillet into it.

I then put the skillet back onto the stove top and deglaze it with red wine. While deglazing I get all the bits off the pan and then pour them into the crockpot.

I then add the beef broth into the crock pot. I use 3/4 of a 32oz carton.

Next I add up the cut potatoes, peas, & carrots.

Next I add in more flower sprinkling over the top and mixing in again.

I usually cook it in the slow cooker for 4-5 hours or so.

I add flower and sprinkle another 2-3 times over the cook time depending on thickness. The longer the slow cook the thicker the mixture.

I leave it on high for my crockpot but it may be different for a porcelain one.

Serving is usually with it over some rice that I cook separately and steam. Depends on if we are skiing or at home etc.